recipes and photographs taken from jerusalem by yotam ottolenghi and sami tamimi, photography by jonathan lovekin and adam hinton (ebury press, £27). to buy the book at a special price, turn to reader offers on page 129
This dish is best served with lentils and pulses.
- 450g Jerusalem artichokes, peeled and cut into 6 lengthways (1.5cm thick wedges)
- 3tbsp lemon juice
- 8 chicken thighs, on the bone with the skin, or a medium whole chicken divided into 4
- 12 banana shallots, peeled and halved lengthways
- 12 large garlic cloves, sliced
- 1 medium lemon, cut in half lengthways and then into very fine slices
- 1tsp saffron threads
- 50ml olive oil
- 150ml cold water
- 1½tbsp of pink peppercorns, slightly crushed
- 10g fresh thyme leaves
- 40g tarragon leaves, chopped
Place the Jerusalem artichokes in a medium saucepan, cover with plenty of water and add half the lemon juice. Bring to the boil, reduce the heat and simmer for 10-20 minutes, until tender but not soft. Drain and leave to cool. In a large mixing bowl, combine the artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon. Add 2tsp salt and ½tsp black pepper. Use your hands to mix everything together thoroughly. Cover and leave to marinate in the fridge overnight, or for at least 2 hours.
Preheat the oven to 240˚C/ 475˚F/Gas 9. Arrange the chicken pieces, skin side up, in the centre of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the tin with foil and cook for a further 15 minutes. At this point, the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed. Serve at once